Cantucci biscuits

Cantucci biscuits

Cantucci – an italian stale, often just called ‘biscotti’ outside of Italy. Do you know that biscotti means ‘cooked twice’? Try out the recipe to find out why.

Serve them with sweet wine and dream of Tuscany, the region where they are from.

Cantucci biscuits

Course: Snacks, Something SweetDifficulty: Easy


Prep time


Cooking time



Cantucci – an italian stale, often just called ‘biscotti’ outside of Italy. Do you know that biscotti means ‘cooked twice’? Try out the recipe to find out why.


  • 200 g almonds

  • 3 eggs at room temperature

  • 60 g butter at room temperature

  • 500 g plain flour

  • 300 g granulated white sugar

  • zest of 1 unwaxed lemon

  • 1 g cream of tartar – optional

  • a pinch of salt

  • 1 tsp of vanilla extract

  • To finish
  • Three spoons of milk

  • A sprinkle of sugar


  • Toast the almonds in the oven for 5 minutes at 200 C. Let them cool down.
  • Whip three eggs, and sugar with an electric mixer till your mixture turns to a pale yellow with lots of bubbles.
  • Add the flour and cream of tartar and mix with a spatula. Now add the butter, zest and salt and gently mix everything together with your hands. Stir in the almonds.
  • Transfer the sticky dough to a floured surface and divide it into four equal parts. Now form three sausages, approximately 4 cm wide and around 25 cm long. Each ‘sausage’ will wait around 300 g.
  • Delicately transfer the ‘sausages’ to your baking tray lined with baking paper or (even better) a reusable mat. Make sure there is enough space between each sausage. Brush the surface with milk.
  • Biscotto literally means cooked twice in Italian and these biscuits are were this way of baking comes from. For the ‘first bake’ cook the sausages for 25 minutes at 180 °C.
  • Let your biscuit-sausages cool down for 8 minutes (max! if you wait more than that you will be unable to properly cut the biscuits as they will be too crumbly).
  • Now cut them obliquely with a serrated knife, each biscuit should be 1.5 cm wide. The secret is to be very firm and secure when you cut the biscuits, any uncertainty will result in a crumbly cut. Go for it, you got this! Now return your biscuits to the baking tray with the flat side on top, we’re ready for the ‘second bake’.  Toast for 10 minutes at 150 °C.
  • Let them cool down on a wire rack before eating although they are irresistible. They say these biscuits last for several weeks if stored in a tin box but I never had the self-control to experience this myself hehe! Eat them with sweet wine (vin santo!) after dinner for an authentic experience!


  • Cream of tartar is a tricky ingredient, if you don’t have it or if you think you’ll only ever use it for this recipe…no panic and please do not buy it. It helps to make the biscuits crispier but it is not essential at all. Substitute with 7 g of baking powder.
  • Don’t like almonds? Feeling creative? Make your own biscotto with your favourite nuts, dried fruit and chocolate too. Here are a few suggestions: pistachio and white chocolate, dried cranberries and almonds, dried apricots and walnuts, just dark chocolate.

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